Pumpkin Praline Cheesecake

Recipe by Elaine Magee, MPH, RD.

Serves: 8

Pumpkin Praline Cheesecake


1 can (15 to 16 ounces) pure pumpkin puree
1/4 cup sugar
1-1/2 to 2 teaspoons pumpkin pie spice
1 quart regular or lower-fat vanilla ice cream or frozen yogurt, softened
1 package (9 oz.) 9-inch prepared graham cracker pie crust
Whipped topping, if desired

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  1. Mix the pumpkin, sugar, and spice until well blended. 
  2. Quickly mix pumpkin mixture with the softened ice cream. 
  3. Pour into crumb crust and freeze, uncovered, until firm (a couple of hours).
  4. When the pie is frozen, cover with plastic wrap and then cover with heavy duty aluminum foil (or place in a freezer bag, squeezing out the air) until ready to serve. 
  5. Thaw pie slightly before serving. Top with whipped topping, if desired.